YESHIMBRA ASA (PEA FLOUR FISH)
- 1/2 c Onions or shallots, chopped
- 2 tb Cayenne
- 1/2 ts Salt
- 1/3 c Oil
- 1/3 c Berbere
- 2 c Chick pea flour*
- Oil for frying
- In a dry, heavy pot, stir the onions over low heat until browned.
- Add 1/3 c water along with the cayenne, salt & oil.
- Simmer for 5 to 10 minutes & then add another 2/3 c water & the berbere.
- Bring to a boil, cover & reduce heat, stirring occasionally.
- Meanwhile, add just enough water to the pea flour to make a thick dough similar to that for rolled cookies.
- Try using 1/2 c water & add extra a teaspoonful at a time until the mixture adheres to itself to form a ball.
- Roll the dough out on a lightly floured surface to a thickness of a 1/4" & cut into shapes with a cookie cutter.
- Ethiopians make fish shapes & decorate them with all sorts of designs.
- Fry the pieces in moderately hot oil in a heavy skillet for 3 to 4 minutes, turning several times.
- When they are crisp & brown, cautiously spoon them into the sauce in the pot.
- Simmer gently for 5 or 6 minutes, being careful not to break the shapes. Lift pieces out with a slotted spoon & drain on cloths. Serve with the sauce. * Also called gram or garbanzo flour, it is easily found in Asian foodstores.
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